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–+ servings
6 protein bars on a piece of parchment paper, topped with m&m candies.

Monster Cookie Protein Bars

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This easy recipe for homemade Monster Cookie Protein Bars is made with simple ingredients like nut butter, protein powder, and oat flour.
Course Snacks
Cuisine American
Prep Time 15 minutes
Cooling time 1 hour
Total Time 1 hour 15 minutes
Servings 8 bars
Calories 330
Author Dorothy Bigelow

Equipment

Ingredients

  • 1 cup creamy natural peanut butter *must be natural, the kind with oil separating out
  • 5 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup oat flour **see notes
  • 60 grams vanilla whey protein powder about ½ cup + 2 tablespoons
  • 1 tablespoon mini chocolate chips
  • ¼ cup mini M&M’s

Instructions

  • Add the peanut butter, maple syrup, vanilla extract, oat flour, and protein powder to a large bowl.
    Stirring together a protein cookie dough.
  • Mix everything together with an electric mixer – or by hand with a silicone spatula – until well combined.
    Mixing together a protein cookie dough in a bowl.
  • Add the mini chocolate chips and the mini M&M’s and fold them into the mixture until evenly distributed.
    Adding candies and chocolate to a protein cookie dough.
  • Line a loaf pan or meal prep container with parchment paper and press the dough into the container. Use your hands or a spoon to firmly press it into the edges, forming a thick base.
    Protein dough pressed into a parchment lined baking dish.
  • Cover the container or loaf pan with plastic wrap and place it in the freezer for 1 hour, or until firm.
  • Lift the parchment paper out of the container and use a knife to cut it into 6-8 bars.
    6 protein bars on a sheet of unbleached parchment paper.
  • Wrap the bars individually and store them in the fridge for up to 1 week, or placed in freezer bags and kept in the freezer for up to 2 months.

Notes

Adapted from: Clean Peanut Butter Protein Bars - The Clean Eating Couple
*Nut butter: It’s really important that you use natural peanut butter (the kind that separates with an oily layer on top). This thinner, oily texture is what holds the protein bars together. Do not substitute a commercial peanut butter like Kraft or Jif.
**Oat flour: If you don’t have oat flour you can easily make your own by processing old-fashioned (or quick) oats in a blender until they resemble a fine powder. 
Gluten free: If you need this recipe to be gluten-free, use gluten-free oat flour (or gluten-free oats to make your own flour). 

Nutrition

Calories: 330kcal | Carbohydrates: 27g | Protein: 15g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 25mg | Potassium: 259mg | Fiber: 2g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 1mg